Crock Pot Chicken Swiss Bake
- Ready In:
- 4hrs 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless chicken breasts
- 4 -8 slices swiss cheese
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 7 ounces white wine (I like white port wine)
- 3 ounces milk
- 1 (8 ounce) package seasoned stuffing mix (Stove Top Herb or Chicken)
- 1⁄2 cup butter (1 stick)
- salt
- pepper
directions
- Place chicken breasts in crock pot and sprinkle with salt and pepper.
- Cover with swiss cheese.
- Empty soups into bowl, but keep one of the soup cans.
- Fill the empty soup can 3/4 full with the port wine and add milk for the last 1/4 to make one full can and add this to your soup mixture in the bowl. Mix well and pour on top of swiss cheese.
- Top with DRY stuffing.
- Slice butter into pats and place on top of stuffing.
- Cover and let cook on LOW 4-6 hours.
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Reviews
-
I have been making this for centuries, but in a regular oven. I tried this recipe in the crockpot, and the only change I made is that I used some wine I had (dry white). The chicken was done and the top was soft. I think from now on, this is the way I will be doing this recipe. Excellent, and I would guess if you were fixing this for children, maybe just using chicken brother rather than the wine would be just as good.
RECIPE SUBMITTED BY
NancyLeeIL
Frankfort, IL
Love to cook...love my All Clad and Le Creuset...I just remodeled to my dream kitchen at 50 years old! Love Giada DeLaurentis and Paula Dean recipes. Subscribe to Italian Cooking, Cook's Illustrated, etc...need I say more? Oh yeah, and I LOOK like I like to cook. Big and Fluffy. :-)